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ROASTED GARLIC CHICKEN AND VEGETABLES centered hero view, clean and uncluttered
Yesica Andrews

Roasted Garlic Chicken and Vegetables Easy Weeknight Dinner

This Roasted Garlic Chicken and Vegetables recipe is a delicious and wholesome one pan meal perfect for a quick easy dinner or weeknight meal. Featuring juicy chicken thighs roasted alongside a vibrant mix of seasoned vegetables, all infused with fragrant garlic and herbs, it's an ideal family dinner or sheet pan chicken recipe that requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs or 2 large chicken breasts
  • 4 garlic cloves minced
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups broccoli florets
  • 2 large carrots sliced into sticks
  • 1 red bell pepper sliced
  • 1 yellow onion cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Set your oven to 425°F (220°C) and ready a large baking sheet.
  2. Dry the chicken pieces thoroughly with paper towels to achieve crispier skin.
  3. Combine minced garlic, olive oil, paprika, dried thyme, salt, and black pepper in a bowl and generously coat the chicken.
  4. In a separate bowl, mix together the broccoli, carrots, bell pepper, and onion with olive oil, salt, and black pepper until evenly coated.
  5. Lay the vegetables evenly across the baking sheet and arrange the chicken on top, skin side facing up.
  6. Place the sheet pan in the oven and roast for 35 to 40 minutes until the chicken is cooked through to 165°F (74°C) internally and vegetables are tender with caramelized edges.
  7. If you prefer extra crispy chicken skin, switch to broil on high for 2 to 3 minutes at the end of cooking.
  8. Allow the chicken to rest for 5 minutes before serving and garnish with fresh rosemary or parsley if desired.

Notes

  • Feel free to add baby potatoes or zucchini to the vegetable mix for extra variety. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven.